John Myers
Contents
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Ingredients
Tonka bean ice cream:
- 250 ml Cream
- 250 ml Milk
- 2 Pc. Grated tonka beans
- 4 Pc. Egg yolk
- 150 g Sugar
Passion fruit tart:
Dough:
- 150 g Wheat flour
- 100 g Ground almonds
- 80 g Sugar fine
- 1 pinch Salt
Filling:
- 80 g Mascarpone
- 120 ml Sweetened condensed milk
- 190 ml Passion fruit puree
- 100 ml Cream
- 3 Pc. Fresh passion fruit
- 1 tbsp Sugar
- 1 packet Gelatin
Instructions
Tonka bean ice cream:
- Put the cream, milk, tonka beans and half of the sugar in a saucepan and heat (do not boil) until the sugar has dissolved.
- Beat the egg yolks with the remaining sugar until fluffy until a light, creamy mass is formed. Then continue beating over the hot water bath, slowly adding the Tonka cream mixture. Continue beating for about 5 minutes.
- The mass should stand in the cold for at least 5 hours before putting it in the ice cream maker. The ice cream needs another 50 minutes in the ice cream machine, it can then either be served straight away or it can be placed in the freezer for a few more hours.
Passion fruit tart:
- Knead the flour, almonds, sugar, butter and salt into a dough. Line the bottom and the edge of a tart pan approx. ½ cm thick with dough, then blind-bake for approx. 20 minutes at 170 degrees until it is golden brown. Take out of the oven and let cool down well.
- For the mousse, mix the mascarpone, condensed milk and 120 ml of the fruit puree. Stir half of the gelatine into about 2 teaspoons of water and allow to swell, then heat carefully (do not boil!) When it has dissolved, stir it into the mascarpone cream with a whisk. Finally fold in the whipped cream.
- Put the mousse on the baked base and smooth it out as smoothly as possible. Before the next layer comes on, it should stand in the refrigerator for about 2 hours.
- For the passion fruit level, mix the remaining gelatine with a little passion fruit puree and allow to swell.
- Heat the pulp with 70 ml passion fruit puree and the sugar on the stove (do not boil). Add the gelatin and stir until the gelatin has dissolved.
- Now carefully pour the whole thing onto the mousse with a spoon. Make sure that the kernels are fairly evenly distributed. Chill for another 2 hours before serving.
Nutrition
Serving: 100gCalories: 301kcalCarbohydrates: 34.6gProtein: 5.8gFat: 15.5g
